I just returned form a presentation on bacon given by Scott Beveridge at the George Brown College Chef School (complete with samplings which were very tasty). He mentioned that the Chef of Paganelli Risotteria at 106 Front St E, Toronto, raises his own hogs and also slaughters and processes them himself and that is where the pork comes from in his dishes. This restaurant came highly recommended by Mr. Beveridge.
I am wondering if anyone has had a chance ot sample any of the dishes containing pork and what they thought.
And, btw, if any of you foodies out there are interested in learning a bit more about how food is prepared, the background behind certain foods, demonstrations and to hear some well-known chefs talk about their restaurants and craft (both from Toronto and elsewhere), the George Brown Tastes of Tomorrow lecture series is very interesting. It's held in the evening for about 60-90 minutes or so about once a month and there is a fee but it's low. (tonight's was only $5). Sometimes there are samples of food. For more information email email@example.com and ask to get put on the mailing list. This season is pretty well done though but it starts again in the fall.